Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
 Norristown Health Center
 1430 DeKalb Street, PO Box 311
 Norristown, PA 19401
 phone:  (610) 278-5117
 fax: 610-278-5167
Total Violations:    8 Date of Inspection:    10/6/2015
Risk Violations Count:    1 License Number:    B16520
Arrival Time:    2:00:00 PM Expiration date:    9/30/2016
Departure Time:    2:55:00 PM Facility Closure:    
 Food Facility Name
  Bei Jing
 Address
  130 E. Marshall Street
 Municipality
  Norristown
 Owner
  Song Di Lin
 Telephone
  610-275-4086
 Purpose of Inspection
  Routine-Complaint
 Re-inspection on or after
  10/20/2015

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
  
COS=corrected on-site during inspection    R=repeat violation
Compliance Status COS R
Demonstration of Knowledge
1 OUT Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperature    
17 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/A Compliance with variance, specialized process, & HACCP plan    
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
Safe Food and Water
28 N/A Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/A Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate   X
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X X
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Song Di Lin  Exp. Date: 9/30/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
prep unit 38 ° F reach-in refrigerator 36 ° F walk in cooler 38 ° F
hot holding n/a ° F reach-in freezer -16 ° F reach-in freezer 8 ° F
reach-in freezer  ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  " Facilities must correct and maintain any and all noted violations"
  1. Facilities MCHD license has expired. Facility has 5 days to submit a completed license application with fees.
  A license application was left with the facility.
  47. food debris inside the cooks line microwave oven - corrected
  34. visible and accurate thermometers missing in several cold holding units. Provide immediately - 2x repeat
  41. handles of the scoops for dry food items are laying in the product - corrected - repeat
  42. mop stored in strainer of mop bucket, remove and invert or hang to dry - corrected - repeat
  39. wiping cloths not stored in a sanitizing solution. corrected - repeat
  37. food handler lacking hair/beard restraint - Chp.4 Section 4-20 - repeat
  37. bag of onions sitting on the backroom floor - corrected
  37: frozen food being stored in plastic grocery bags. All food products must be kept in food grade containers with tight fitting lids - repeat
  45. food buildup on the wire shelving of the walk in cooler - repeat
  45. water collecting in a bowl under the bain marie door - repeat
  47. the inside cover of one of the backroom reach in freezers is cracked / broken - repeat
  47. unclean gasket on the cooks line bain marie
  53. several stained ceiling tiles in the unisex restroom - 2x repeat
  53. damaged wall across from the unisex restroom
  1. Facility lacks the signage, "Inspection Reports Are Available Upon Request", posted in public view
  45. Facility has an expired inspection tag on its ansul system
  Norristown Fire Marshall notified at tine of inspection
  When facility is scheduled for an administrative conference and / or a second reinspection, facility must submit $305.00 to MCHD for each additional reinspection.
  NOTE: Facility is scheduled for a re-inspection on or after 10/20/15
  Failure to correct and maintain any and all violations may lead to legal action, citations and or closure.
  Facility was given a copy of the updated 2013 FDA Food Code Changes
       
  Person in Charge: Song Di Lin
Inspector (Signature):  Robert Geary             Please see original copy for PIC signature
    Date: 10/6/2015

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